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Easy Crowd-Pleasing Rotisserie Chicken Noodle Soup

easy rotisserie chicken noodle soup - featured image
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A quick and comforting chicken noodle soup made with rotisserie chicken, ready in about 45 minutes. Perfect for last-minute gatherings, sick-day comfort, or weeknight dinners.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 medium carrots, peeled and sliced into rounds (1/4-inch thick)
  • 3 celery stalks, sliced (include leaves if attached)
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried oregano (optional)
  • 1 bay leaf
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 1 large rotisserie chicken (about 2–2.5 pounds)
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 3 cups wide egg noodles (about 8 ounces)
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons fresh parsley, chopped
  • Optional: 1/2 cup heavy cream or half-and-half

Instructions

  1. Prep your ingredients: Dice onion, slice carrots and celery, mince garlic. Shred rotisserie chicken, discarding skin but reserving bones. Set shredded chicken aside.
  2. Build the flavor base: Place Dutch oven over medium heat, add butter. Once foamy, add onion and cook 3-4 minutes until translucent. Add carrots and celery, cook 3 minutes. Add garlic, thyme, rosemary, and oregano, cook 1 minute until fragrant.
  3. Simmer the broth: Pour in chicken broth and water. Add bay leaf and reserved chicken bones. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
  4. Remove bones and add noodles: Remove chicken bones and bay leaf. Bring broth to a gentle boil, add egg noodles, and cook according to package directions (about 6-8 minutes), stirring occasionally.
  5. Add chicken and finish: Reduce heat to low, stir in shredded chicken, and warm for 2 minutes. Remove from heat, stir in lemon juice and parsley. Adjust salt and pepper to taste. If using cream, stir in off heat.
  6. Serve: Ladle into bowls, garnish with extra parsley if desired. Serve hot.

Notes

For best results with leftovers, cook noodles separately and add to each bowl when serving to prevent mushiness. The soup freezes well for up to 3 months without noodles. Simmer gently, don’t boil, to keep broth clear and chicken tender. Season in layers for best flavor.

Nutrition

Keywords: chicken noodle soup, rotisserie chicken, easy soup, comfort food, potluck recipe, quick dinner

Find it online: https://junomeals.com/easy-crowd-pleasing-rotisserie-chicken-noodle-soup/